China Condiment 2011 Issue 6 Amino acids column before derivative HPLC analysis of chromatographic condition optimizing

Amino acids column before derivative HPLC analysis of chromatographic condition optimizing
YU Xue-juan;HE Jing;YANG Ai-hua;CHEN Ying-xiang;JIANG Zhu-mao

..............page:87-89

Study on the sprayed zymotechnics production technology of persimmon vinegar
SHI Ming-sheng;JIAO Lei

..............page:75-77

hua shuo shao xing di qu jiang gang da shi ji
shen zi lin

..............page:15-23

Research on the new extraction technology of preparing capsaicin
WANG Xiao-Guang;YANG Yue-Yun

..............page:117-120

Study on ethanol fermentation technology of sugarcane juice flavor vinegar with multi-strain
DENG Mao-cheng;LI Jing;ZHANG Yuan-ping;FANG Jun-peng;LI Yi-xiang

..............page:54-58

Research of discrimination of quality of soy sauce and content of brewing soy sauce by electronic nose
xu rong hua ; zhang zuo ; zuo xi shuang ; wu xiao ning

..............page:41-45

The contemporary status of soybean paste market in Zhejiang province
LI Jia;HUANG Yu-wei;YE Xing-qian;ZHOU Li-nan;HAN Shou-zhi

..............page:108-109,120

Condiment trade status and stend analysis(Ⅱ)
YAO Ji-Cheng;CHEN Laisheng

..............page:24-33

Analysis of volatile compounds of soybean paste brewed with different soybean
QIAO Xin;FU Wen;LI Dong-sheng;KANG Xu;HUANG Hong-xia

..............page:46-47,53

The development of kelp beef cchili sauce
CUI Dong-bo

..............page:69-71

Safety, nutrition and delicious——innovation values derived from Angel yeast
YAO Juan

..............page:34-37

HACCP application in production process of food flavor
CHEN Jun;WU Sen-ming;WU Jian-sheng;YU Wen-jing

..............page:105-107

Study on the nitrite scavenging activity of water extraction from prickyash pee
LI Pin-ai;ZHANG Hui-fen;ZHANG Ling

..............page:66-68

Comparison study on volatile components in Fermented bean curd from Beijing different corporations
HUANG Ming-quan;CHEN Hai-tao;LIU Yu-ping;Sun Bao-guo;REN Na

..............page:80-85

Strategy analyses on industrialization management of agricultural product——taking Shanxi vinegar industry\'s development for example
WU Kai

..............page:110-112

Study on the optimization of chicken soup
LI Hong-liang;JIANG Yun-sheng

..............page:113-116

Study on the cultivating conditions and proliferation of medium components of Lactobacillus brevies
REN Ya-ni;CHE Zhen-ming;JIN Jian;HUANG Li

..............page:48-53

Study on the extraction process of capsicum color protection
ZHU Lu-yi;ZHAN Yong;YANG Yong;XIAO Min;LIU Yuan-qiong

..............page:72-74

Successive determination of total acid, amino nitrogen and salt in sauce
WU Xiao-hong;LI Xiao-hua;MA Mei-hua

..............page:78-79

Determination of six kinds of metal element in Shi sanxiang
LI Ji-feng;JIAO Geng-sheng

..............page:86-86,96

Processing technology of onion, ginger and garlic of these three kinds of spices essential\'s oil or oleoresin and environmental progress
CHEN Yi-hui;ZHANG Xian-zhong;YE Xing-qian

..............page:4-9

The studies of spray drying on duck bone mud hydrolysate
ZHOU Ling;WANG Xue-rong;PENG Xiang-wei

..............page:38-40,45

GC/MS determination of volatile compounds in black pepper by simultaneous distillation-extraction
PENG Zhi-hong;DOU Hai-gang

..............page:90-92

Analysis of nutritional components in fruit vinegar
LIU Feng-zhu;NIU Xiao-ming

..............page:93-96

Application of electronic nose technology and multivariate analysis on development of chicken flavoring
TIAN Huai-xiang;XIAO Zuo-bing;XU Xia;QIN Lan

..............page:61-65

zhui qiu tian ran de xian wei xiang liao , rang shi pin geng jia an quan guang zhou hua bao xiang jing xiang liao you xian gong si gong jian zong jing li zhuan fang lu

..............page:后插一-后插二

Studies on the producing technology of high purity crystalline maltitol
GAO Hui;ZOU Lei

..............page:97-99

Industrial situation and development countermeasures of Northeast sauerkraut
NI Hai-feng;DENG Mian;FENG Yue-ling

..............page:10-12

The research on the green-protecting and crisp-keeping technology of the lettuce kimchi
LUO Wei;LIU Xue-wen;WANG Yi;LI Shi-guang

..............page:59-60,74

Screening and detection of Pigment Scarlet Powder in chilli products
ZHU Yong-hong;ZHANG qing-he;LI Gen-rong;LI Na;ZHONG Wei-ke;WANG Min;XIAO Zhao-jing;CHEN Shi-qi

..............page:100-104

The influence which Sufu has on the quality of bacterial vegetable cheese
DONG Yuan;ZHENG Xi-qun;LIU Jing-quan;GUO Hong-wen;TANG Xiao-jun

..............page:13-14,23

Application and development prospects of flavour agent
SUN Zhi-yang

..............page:1-3,9